JP6046411B2 - Semi-kneaded seasoning in a tube - Google Patents

Description

  The present invention relates to a semi-kneaded seasoning containing a tube. According to the present invention, the semi-kneaded seasoning does not harden in the tube even at a low temperature, and can be easily squeezed out from the tube.

Conventionally, powder seasonings such as spices (for example, red pepper powder, onion powder, pepper, curry powder, and garlic powder), salt, and sugar have been sold in individual containers, depending on the dish. Each powder seasoning is used in combination.
Recently, semi-kneaded seasonings have been developed in which commercial vegetable extract powder, seafood extract powder, livestock meat extract powder, or the like is added to the above-mentioned powder seasonings, and edible oils and fats are further mixed. For example, semi-boiled seasonings for Chinese cuisine include seasonings (salt, sodium glutamate, vegetable extract powder, seafood extract powder, or meat extract powder) used in Chinese cuisine and edible fats and oils such as lard (patented) Literature 1), fried rice, dumplings, Chinese soup, and so on, so that a Chinese flavor can be easily obtained, so it has begun to be widely used.

JP 2000-69931 A JP 2000-228949 A JP 2007-143417 A

The semi-kneaded seasoning is considered to have low fluidity because it uses edible fats and oils that are solid at room temperature, and also contains a lot of powder seasonings and contains almost no liquid components such as paste. . Accordingly, the semi-kneaded seasoning is sold in a container such as a wide-mouth bottle instead of a flexible container such as a tube. In use, a necessary amount was taken out using an instrument such as a spoon and added to the dish.
The present inventors have developed a semi-kneaded seasoning filled in a flexible container such as a tube so that the semi-kneaded seasoning can be easily used when necessary without using a spoon or the like. Tried. For example, it was possible to easily squeeze the semi-kneaded seasoning from the tube at room temperature by adjusting the mixing amount of the powder seasoning and the edible fat.
However, the edible fats and oils contained in the semi-kneaded seasoning may change in hardness due to temperature changes. Therefore, in order to make it easy to squeeze the semi-kneaded seasoning from the tube, physical properties that can be easily squeezed out in a temperature range of refrigeration (eg, 4 ° C.) to 30 ° C. are important.
Furthermore, the semi-kneaded seasoning circulates at room temperature until opening, but it is necessary to store it refrigerated after opening. The inventors of the present invention have found that, for example, when stored refrigerated from a temperature exceeding 30 ° C. during summer distribution, the semi-kneaded seasoning is difficult to squeeze out from the tube due to temperature change from high temperature to low temperature. .
Accordingly, an object of the present invention is to provide a semi-kneaded seasoning which has little change in physical properties in a temperature range of about 40 ° C. from refrigeration, maintains fluidity even at low temperatures, and is easily squeezed out from a tube.

As a result of diligent research on the semi-kneaded seasoning that is easily squeezed out of the tube even at low temperatures, the present inventor surprisingly added an emulsifier having an HLB of 4 or less to the semi-kneaded seasoning to increase the temperature from high to low. It was found that a semi-kneaded seasoning that is hard to be cured even when the temperature was changed and was easy to squeeze out from the tube was obtained.
The present invention is based on these findings.
Therefore, the present invention
[1] Edible fats and oils, powder seasonings, and semi-kneaded seasonings with tubes, wherein the HLB contains 4 or less emulsifiers,
[2] A semi-kneaded seasoning with a tube according to [1], comprising 30 to 60% by weight of the edible oil and fat, and containing 0.2 or more parts by weight of the emulsifier with respect to 100 parts by weight of the edible oil and fat,
[3] The semi-kneaded seasoning with a tube according to [1] or [2], wherein the edible fat / oil has an SFC at 10 ° C. of 25% or less,
[4] The emulsifier according to any one of [1] to [3], wherein the emulsifier is at least one selected from the group consisting of sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, and polyglycerin fatty acid ester. Semi-kneaded seasonings in tubes,
[5] The semi-kneaded seasoning with a tube according to [4], wherein the fatty acid of the emulsifier contains a monovalent unsaturated fatty acid,
[6] (1) A step of mixing an edible oil and fat, a powder seasoning, and an emulsifier having an HLB of 4 or less to obtain a mixture, and (2) a step of filling the obtained mixture into a flexible tube. A method for producing a semi-kneaded seasoning containing a tube,
[7] Manufacture of the semi-kneaded seasoning containing a tube according to [6], wherein the edible oil / fat is 30 to 60% by weight and the emulsifier is 0.2 part by weight or more with respect to 100 parts by weight of the edible oil / fat. Method,
[8] The method for producing a semi-kneaded seasoning with a tube according to [6] or [7], wherein the edible fat / oil has an SFC at 10 ° C. of 25% or less,
[9] The emulsifier according to any one of [6] to [8], wherein the emulsifier is at least one selected from the group consisting of sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, and polyglycerin fatty acid ester. [10] The method for producing a semi-kneaded seasoning with a tube according to [9], wherein the fatty acid of the emulsifier contains a monovalent unsaturated fatty acid,
About.

  According to the semi-kneaded seasoning containing a tube of the present invention, it can be easily used when necessary as compared to the semi-kneaded seasoning contained in a can or bottle. Moreover, there is little change in physical properties in the temperature range exceeding 30 ° C. after refrigeration, and it is easy to squeeze out from the tube. Furthermore, according to the semi-kneaded seasoning containing a tube of the present invention, there is little change in physical properties when stored refrigerated from circulation at a high temperature. Therefore, it is easy to squeeze out from the semi-kneaded seasoning tube.

[1] Tube-containing semi-kneaded seasoning The tube-containing semi-kneaded seasoning of the present invention includes an edible oil and fat, a powder seasoning, and an emulsifier having an HLB of 4 or less.

<Edible oils and fats>
The edible oil / fat contained in the tube-containing semi-kneaded seasoning of the present invention is not particularly limited, and examples thereof include animal oils and vegetable oils and fats. Examples of animal fats include, but are not limited to, beef tallow, pork tallow, sheep tallow, goat tallow, horse tallow, chicken tallow, fish oil, or whale oil. Vegetable oils include sunflower oil, rapeseed oil, soybean oil, safflower oil, soybean oil, cottonseed oil, corn oil, rice oil, sesame oil, linseed oil, palm oil, palm kernel oil, coconut oil, olive oil, camellia oil , Cacao butter, shea butter, monkey butter, lippe butter, almond oil, canola oil, peanut oil, rice bran oil, cacao butter, linseed oil, safflower oil, coconut oil, safflower oil, peanut oil, olive oil, garlic oil, or Mention may be made of avocado oil. Furthermore, in the present invention, it is also possible to use fractionated oils, extremely hardened oils, partially hardened oils, or transesterified oils of the animal oils or vegetable oils. That is, one or more of the oils and fats, fractionated oil thereof, extremely hardened oil, partially hardened oil, or transesterified oil can be used in the semi-kneaded seasoning containing the tube of the present invention. As long as the finally obtained semi-kneaded seasoning containing the tube of the present invention is semi-kneaded (paste-like), both solid oil and liquid oil and fat can be used at room temperature.

  Processed fats and oils such as shortening, margarine, and fat spread can also be used as the edible fats and oils. For example, shortening is an edible fat that is mainly made of vegetable oil and is semi-kneaded (paste) at room temperature. In general, it can be obtained by saturating the double bond portion of unsaturated fatty acids by hydrogenating liquid vegetable oils and thus contains partially and / or extremely hardened oils.

  The content of the edible oil / fat contained in the semi-kneaded seasoning containing the tube of the present invention is not particularly limited, but the lower limit is preferably 30% by weight, more preferably 35% by weight, still more preferably. Is 40% by weight. If the content of the edible oil / fat is less than 30% by weight, the powder seasoning may not be sufficiently dispersed and the fluidity may deteriorate. Moreover, the upper limit of the content of edible fats and oils is preferably 60% by weight, more preferably 55% by weight, still more preferably 52% by weight, and most preferably 50% by weight. When the content of edible oils and fats exceeds 60% by weight, the ratio of edible oils and fats increases, the content of powder seasonings decreases, and the feeling of oils and fats becomes too strong in the mouth, so the taste and flavor may be impaired. is there.

The rising melting point of the edible fat / oil contained in the semi-kneaded seasoning containing the present invention tube (the rising melting point of the mixed fat / oil when the edible fat / oil is a mixed fat / oil) is not limited, but is preferably 35 ° C. or higher, More preferably, it is 40 degreeC or more, More preferably, it is 45 degreeC or more. The upper limit of the rising melting point is not particularly limited, but is preferably 80 ° C. or lower, more preferably 70 ° C. or lower, and further preferably 60 ° C. or lower. When the rising melting point is 35 ° C. to 80 ° C., the tube-containing semi-kneaded seasoning of the present invention can maintain an appropriate hardness at room temperature. When the rising melting point is less than 35 ° C., separation of the oil and fat and the powder seasoning is likely to occur, and when the rising melting point is higher than 80 ° C., the hardness becomes high at room temperature.
In addition, when the edible fat / oil included in the present invention is a mixed fat / oil, the fat / oil is not limited, but the rising melting point is 40 ° C. or higher (for example, beef tallow, fractionated hard oil, partially hardened oil, or extremely hardened oil). Oils etc. are preferred. By containing fats and oils having an ascending melting point of 40 ° C. or higher, it is possible to raise the ascending melting point of the contained fats and oils and maintain an appropriate hardness at room temperature.

  The rising melting point can be measured in accordance with 2.2.2.3-1996 melting point (increased melting point) of “Standard oil analysis test method” edited by Japan Oil Chemists' Society. Specifically, the molten sample is filled to a height of 1 cm in an open-ended capillary tube having an inner diameter of 1 mm and a height of 8 cm. The sample is left on ice for 1 hour or at 10 ° C. for 24 hours. Attach the sample part of the capillary tube to the thermometer with a rubber ring so that it is in close contact with the mercury bulb part of the thermometer. The thermometer is put in water, and the water temperature is initially raised at 2 ° C./min. When the estimated melting point is within 10 ° C., the temperature is raised at 0.5 ° C./min. The temperature at which the sample in the capillary tube dissolves and starts to rise as it is pushed up by water pressure is defined as the rising melting point.

The SFC (solid fat content) of the edible fat used in the present invention is not limited, but is preferably 25% or less at 10 ° C., more preferably 23% or less, still more preferably 20% or less. More preferably, it is 18% or less, and most preferably 15% or less. When the SFC at 10 ° C. is 25% or less, the fluidity of the semi-kneaded seasoning is particularly good at low temperatures. The lower limit of SFC at 10 ° C. is not particularly limited because the fluidity of the semi-kneaded seasoning is maintained even if it is 0%, but it is preferably 5%.
In addition, the SFC (solid fat content) at 5 ° C. of the edible fat / oil is preferably 30% or less, more preferably 28% or less, still more preferably 25% or less, and further preferably 23% or less. Yes, most preferably 20% or less. Even if the lower limit of SFC at 5 ° C. is 0%, the fluidity of the semi-kneaded seasoning is maintained, but it is not particularly limited, but it is preferably 5%.

  The SFC (solid fat content) can be measured in accordance with 2.2.9-2003 solid fat content (NMR method) in “Standard oil analysis test method” edited by Japan Oil Chemists' Society. Specifically, the sample (oil / fat) is completely melted by holding at 60 ° C. for 30 minutes, and then solidified by holding at 0 ° C. for 30 minutes. Furthermore, it hold | maintains at 25 degreeC for 30 minutes, performs tempering, Then, after hold | maintaining and solidifying at 0 degreeC for 30 minutes, after hold | maintaining at the temperature which measures SFC for 30 minutes, SFC is measured.

<Powder seasoning>
The powder seasoning contained in the tube-containing semi-kneaded seasoning of the present invention is not limited as long as it is a powdered seasoning food. For example, spices, livestock meat extract powder, vegetable powder, vegetable extract powder, roast There may be mentioned vegetable powder, seafood extract powder, salt, sugar, powder chemical seasoning, yeast extract, powdered soy sauce or fruit powder.
Examples of spices include anise seed, shallot, allspice, garlic, cardamom, caraway, cumin, clove, coriander, saffron, sun show, cinnamon, joniper berry, ginger, star anise, celery seed, chili, pepper, Mustard, basil, oregano, rosemary, parsley, peppermint or wasabi. Examples of the livestock meat extract powder include beef extract powder, pork extract powder, and chicken extract powder. Examples of vegetable powders include garlic powder, cabbage powder, carrot powder, pumpkin powder, or onion powder. Examples of vegetable extract powder include onion extract powder, cabbage extract powder, and Chinese cabbage extract powder. Examples of the roasted vegetable powder include roasted leek powder and roasted cabbage powder. Examples of the seafood extract powder include kelp extract powder, shrimp extract powder, shellfish extract powder, and bonito extract powder. Examples of fruit powder include citron powder, apple powder, and blueberry powder.

  The content of the powder seasoning contained in the semi-kneaded seasoning containing the tube of the present invention is not particularly limited as long as a desired flavor can be obtained, but the lower limit is preferably 25.6% by weight. More preferably, it is 30% by weight, more preferably 40% by weight, and most preferably 45% by weight. The upper limit of the content of the powder seasoning is preferably 69.994% by weight, more preferably 70% by weight, still more preferably 65% by weight, and most preferably 60% by weight.

《Other edible ingredients》
The tube-containing semi-kneaded seasoning of the present invention can contain other edible components other than edible fats and powders and seasonings as long as the effects of the present invention are obtained. Other edible ingredients include liquid seasonings, pasty seasonings, pigments, fragrances, acidulants, vitamins, stabilizers, preservatives, emulsifiers, gelling agents, acidifying agents, or bittering agents. it can. Examples of the liquid seasoning include soy sauce and sauce. Furthermore, a miso can be mentioned as a paste-like seasoning.

"emulsifier"
Although the emulsifier contained in the semi-kneaded seasoning containing a tube of the present invention is not particularly limited as long as HLB (Hydrophile-Lipophile Balance) is 4 or less, an anionic emulsifier or a nonionic emulsifier is preferable.
An example of an anionic emulsifier is stearoyl calcium lactate. Examples of the nonionic emulsifier include sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin diacetyl tartaric acid ester, poly Examples thereof include glycerin condensed ricinoleic acid esters, polyoxyethylene sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, enzyme-decomposed lecithin, or enzyme-treated lecithin, and fatty acid esters are particularly preferable.

The fatty acid constituting the fatty acid ester is not particularly limited, and may be a linear or branched fatty acid, saturated or monovalent, divalent, trivalent, tetravalent, or pentavalent non-valent. It may be a saturated fatty acid. Specific fatty acids include saturated fatty acids such as capric acid (C10), lauric acid (C12), myristic acid (C14), palmitic acid (C16), stearic acid (C18), arachidic acid (C20), behen (behenine) ) Acid (C22) or lignoceric acid (C24), or myristoleic acid (C14), palmitoleic acid (C16), sapienoic acid (C16), oleic acid (C18), elaidic acid (monovalent unsaturated fatty acid) C18), vaccenic acid (C18), ricinoleic acid (C18), cadoleic acid (C20), eicosenoic acid (C20), erucic acid (C22), nervonic acid (C24), or linoleic acid which is a divalent negative saturated fatty acid (C18), eicosadienoic acid (C20), docosadienoic acid (C22), or a trivalent unsaturated fatty acid. Norenic acid (C18), pinolenic acid (C18), eleoslic acid (C18), mead acid (C20), dihomo-γ-linolenic acid (C20), eicosatrienoic acid (C20), or two or more fatty acids thereof Can be mentioned.
Although the fatty acid contained in the said fatty acid ester is not limited, Preferably it contains an unsaturated fatty acid, More preferably, it contains a monovalent unsaturated fatty acid. The content of unsaturated fatty acids relative to the total fatty acids is not limited, but is preferably 30 mol% or more, more preferably 50 mol% or more, still more preferably 70 mol% or more, and still more preferably. It is 90 mol% or more, and most preferably 100 mol%. The content of monounsaturated fatty acids relative to the total fatty acids is not limited, but is preferably 30 mol% or more, more preferably 50 mol% or more, still more preferably 70 mol% or more, More preferably, it is 90 mol% or more, and most preferably 100 mol%.

  Thus, for example, sucrose fatty acid esters include sucrose laurate, sucrose myristic ester, sucrose palmitate, sucrose stearate, sucrose arachidate, sucrose behenate, sucrose oleic acid May include esters, sucrose elaidic acid esters, sucrose vaccenic acid esters, sucrose ricinoleic acid esters, sucrose cadreic acid esters, sucrose eicosenoic acid esters, or sucrose erucic acid esters or combinations of one or more thereof. it can.

  Also, sorbitan fatty acid esters include sorbitan laurate, sorbitan myristic ester, sorbitan palmitate, sorbitan stearate, sorbitan arachidic acid ester, sorbitan behenic acid ester, sorbitan oleic acid ester, sorbitan elainate acid ester Sorbitan vaccenic acid ester, sorbitan ricinoleic acid ester, sorbitan cadreic acid ester, sorbitan eicosenoic acid ester, or sorbitan erucic acid ester, or one or more combinations thereof.

  Furthermore, as polyglycerol fatty acid ester, polyglycerol laurate ester, polyglycerol myristic acid ester, polyglycerol palmitic acid ester, polyglycerol stearic acid ester, polyglycerol arachidic acid ester, polyglycerol behenic acid ester, polyglycerol Oleic acid ester, polyglycerin elaidic acid ester, polyglycerin vaccenic acid ester, polyglycerin ricinoleic acid ester, polyglycerin cadreic acid ester, polyglycerin eicosenoic acid ester, or polyglycerin erucic acid ester, or one or more thereof Combinations can be mentioned.

  Furthermore, as glycerin fatty acid ester, glycerin lauric acid ester, glycerin myristic acid ester, glycerin palmitic acid ester, glycerin stearic acid ester, glycerin arachidic acid ester, glycerin behenic acid ester, glycerin oleic acid ester, glycerin elaidic acid ester Glycerin vaccenic acid ester, glycerin ricinoleic acid ester, glycerin cadreic acid ester, glycerin eicosenoic acid ester, or glycerin erucic acid ester, or one or more combinations thereof.

  The content of the emulsifier contained in the tube-containing semi-kneaded seasoning of the present invention is not particularly limited, but is preferably 0.2 parts by weight or more, more preferably 100 parts by weight of edible fats and oils. Is 0.4 parts by weight or more, more preferably 0.7 parts by weight or more. The upper limit of the content of the emulsifier is not particularly limited, but is preferably 24 parts by weight or less, more preferably 18 parts by weight or less, and still more preferably 14 parts by weight with respect to 100 parts by weight of edible fats and oils. It is as follows.

The HLB of the emulsifier included in the present invention is 4 or less, preferably 3.5 or less, more preferably 3.0 or less.
As a method for calculating the HLB of the emulsifier, there are the Griffin method, the Divis method, the Atlas method, the Kawakami method, etc., but the HLB in this specification uses the one calculated by the Griffin method. The HLB by the Griffin method can be calculated by the following equation.
HLB = 20 × (molecular weight of hydrophilic portion / total molecular weight)

《Flexible tube》
Although the material of the flexible tube used for the semi-kneaded seasoning containing a tube of this invention is not specifically limited, For example, single layer materials, such as polyethylene (PE) and polypropylene (PP), can be mentioned. Alternatively, a multilayer material including a gas barrier material (for example, ethylene-vinyl alcohol copolymer (EVOH), vinylidene chloride (PVDC), or aluminum) and polyethylene (PE) or polypropylene (PP) can be used.

  Various types of the semi-kneaded seasoning containing the tube of the present invention can be adjusted by selecting the powder seasoning. For example, Chinese seasoning, beef consomme, sesame sesame, or chicken consomme can be mentioned.

[2] Method for producing tube-containing semi-kneaded seasoning The method for producing a tube-containing semi-kneaded seasoning is as follows: (1) edible oil and fat, powder seasoning, and an emulsifier having an HLB of 4 or less; Obtaining the mixture, and (2) filling the flexible tube with the obtained mixture.
The method for producing a semi-kneaded seasoning containing a tube according to the present invention is in accordance with a method for producing a semi-kneaded seasoning containing a normal edible oil and fat and a powder seasoning, except that an emulsifier having an HLB of 4 or less is used. Can be manufactured. For edible oils and fats, powder seasonings, and emulsifiers, use the edible fats and oils, powder seasonings, emulsifiers, and flexible tubes described in the section “[1] Semi-kneaded seasonings with tubes” without limitation. Can do.
Moreover, although the semi-kneaded seasoning containing a tube of this invention can be manufactured with the manufacturing method of this invention, what was manufactured by methods other than the manufacturing method of this invention is also contained.

(1) Mixing step The mixing step is not limited as long as edible fats and oils, powder seasonings, and an emulsifier having an HLB of 4 or less are mixed. For example, edible fats and oils, powder seasonings, and emulsifiers may be mixed at the same time, or any two may be mixed first and the other one mixed. Moreover, also when using 2 or more types of edible fats and oils, a powder seasoning, and an emulsifier, each raw material can be added and mixed in arbitrary orders.
The temperature at which each raw material is added and mixed is not particularly limited as long as the fluidity of the edible fats and oils to be used is obtained, but normal temperature is preferable, and 20 ° C to 35 ° C is particularly preferable. In this specification, “normal temperature” means 5 ° C. to 35 ° C. in accordance with Japanese Industrial Standards.
Of the emulsifiers, those that are solid at the time of addition and mixing are dissolved and added by heating.

(2) Filling step The filling step is a step of filling the obtained mixture into a flexible tube, and can be performed according to a method for filling a flexible tube with a normal fluid food.

《Emulsifier action》
In the present invention, by adding an emulsifier having an HLB of 4 or less to the semi-kneaded seasoning, the mechanism that makes it easy to squeeze out from the tube at a low temperature has not been elucidated in detail, but the conventional method is as follows. The mechanism of action of the emulsifier is likely to be different. However, the present invention is not limited by the following description.
Since an emulsifier having an HLB of 4 or less is hardly dispersed in water, it is generally used by dissolving in an oil. Moreover, when using for an aqueous solution, using as an antifoamer is known. In the present invention, since the edible fats and oils used are solid or pasty at room temperature, there is a possibility that they may be different from the mechanism of action when used by dissolving them in oils and fats as in the past or when used as an antifoaming agent. high. In the present invention, a large amount of powder seasoning is dispersed in the edible fat. In such a state, the emulsifier having an HLB of 4 or less used in the present invention is considered to prevent curing of the edible oil / fat due to temperature change by direct interaction with the edible oil / fat.

  Patent Documents 2 and 3 describe an oil and fat composition such as an aerated fat and oil food for toast filled in a flexible container such as a tube. In particular, Patent Document 3 describes that an inert gas is contained in an amount of 8 to 30% by volume in order to prevent the product from becoming hard at low temperatures and difficult to squeeze out from the tube. However, since this inert gas is degassed at a high temperature, there is a problem that it is difficult to squeeze out the tube of the aerated oil-fat food for toast. And it is disclosed that degassing of the inert gas under high temperature can be solved by adding a sucrose fatty acid ester having an HLB of 11 or more. In general, an emulsifier having an HLB of 11 or more is easily dissolved in an aqueous solution, but is considered to act at the interface between bubbles and edible fats and oils because it prevents degassing of an inert gas. That is, it is easy to squeeze out from the tube at a low temperature by a mechanism completely different from an emulsifier having an HLB of 4 or less used in the present invention.

  EXAMPLES Hereinafter, the present invention will be specifically described by way of examples, but these do not limit the scope of the present invention.

ショートニングと油脂と混合した混合油の１０℃での固形脂含量（ＳＦＣ）は、１９％であった。
前記ショートニング及び油脂を常温で混合し、攪拌機を用いて攪拌した。得られた混合油脂（食用油脂）に、食塩、グルタミン酸ナトリウム、チキンパウダー、酵母エキス、香辛料、及びポリグリセリン脂肪酸エステルを添加した。前記混合物を、攪拌機を用いて攪拌し、半練り状調味料１を得た。 Example 1
In Examples 1 to 4, semi-kneaded seasonings to which HLB1 polyglycerin fatty acid ester (1) (fatty acid is ricinoleic acid) were added were prepared. Table 1 shows the composition of the raw materials used.

The solid fat content (SFC) at 10 ° C. of the mixed oil mixed with the shortening and the fat was 19%.
The shortening and fats and oils were mixed at room temperature and stirred using a stirrer. Sodium chloride, sodium glutamate, chicken powder, yeast extract, spices, and polyglycerin fatty acid ester were added to the resulting mixed fat (edible fat). The said mixture was stirred using the stirrer and the semi-kneaded seasoning 1 was obtained.

Example 2
The semi-kneaded seasoning 2 was obtained by repeating the operation of Example 1 except that 0.2 kg of the polyglycerol fatty acid ester (1) was changed to 0.5 kg.

Example 3
The semi-kneaded seasoning 3 was obtained by repeating the operation of Example 1 except that 0.2 kg of the polyglycerol fatty acid ester (1) was changed to 1.5 kg.

Example 4
The semi-kneaded seasoning 4 was obtained by repeating the operation of Example 1 except that 0.2 kg of the polyglycerol fatty acid ester (1) was changed to 5.0 kg.

<< Comparative Example 1 >>
Except that the emulsifier was not added, the operation of Example 1 was repeated to obtain a comparative semi-kneaded seasoning 1.

Example 5
In this example, a semi-kneaded seasoning to which HLB1 sucrose fatty acid ester (2) (fatty acid is stearic acid) was added was prepared.
The semi-kneaded seasoning was repeated by repeating the procedure of Example 1 except that 0.2 kg of sucrose fatty acid ester (2) (HLB3) was used instead of 0.2 kg of polyglycerol fatty acid ester (1). 5 was obtained.

Example 6
In this example, a semi-kneaded seasoning to which HLB3 sorbitan fatty acid ester (3) (fatty acid is stearic acid) was added was prepared.
Semi-kneaded seasoning 6 was obtained by repeating the operation of Example 1 except that 0.1 kg of sorbitan fatty acid ester (3) was used instead of 0.2 kg of polyglycerol fatty acid ester (1). .

Example 7
Semi-kneaded seasoning 7 was obtained by repeating the operation of Example 1 except that 0.2 kg of sorbitan fatty acid ester (3) was used instead of 0.2 kg of polyglycerol fatty acid ester (1). .

<< Comparative Example 2 >>
In this example, a semi-kneaded seasoning to which sorbitan fatty acid ester (4) of HLB4.2 (fatty acid is stearic acid) was added was prepared.
The operation of Example 1 was repeated except that 0.1 kg of sorbitan fatty acid ester (4) was used instead of 0.2 kg of polyglycerin fatty acid ester (1), and comparative semi-kneaded seasoning 2 was obtained. It was.

Example 8
In the present Example, the semi-kneaded seasoning which added polyglycerin fatty acid ester (5) below HLB1 was adjusted.
Semi-kneaded seasoning 8 is obtained by repeating the operation of Example 1 except that 0.25 kg of polyglycerol fatty acid ester (5) is used instead of 0.2 kg of polyglycerol fatty acid ester (1). It was.

Example 9
Semi-kneaded seasoning 9 is obtained by repeating the operation of Example 1 except that 1.2 kg of polyglycerol fatty acid ester (5) is used instead of 0.2 kg of polyglycerol fatty acid ester (1). It was.

Example 10
In this example, a semi-kneaded seasoning to which sucrose fatty acid ester (6) of HLB1 (a fatty acid is a mixed fatty acid containing about 40% oleic acid, about 30% palmitic acid and about 30% stearic acid) was added. It was adjusted.
Semi-kneaded seasoning 10 was obtained by repeating the operation of Example 1 except that 0.5 kg of sucrose fatty acid ester (6) was used instead of 0.2 kg of polyglycerin fatty acid ester (1). It was.

Example 11
In this Example, a semi-kneaded seasoning to which HLB3 polyglycerin fatty acid ester (7) (fatty acid is behenic acid) was added was prepared.
Semi-kneaded seasoning 11 is obtained by repeating the operation of Example 1 except that 0.5 kg of polyglycerol fatty acid ester (7) is used instead of 0.2 kg of polyglycerol fatty acid ester (1). It was.

Example 12
In this example, a semi-kneaded seasoning to which glycerin fatty acid ester (8) of HLB3 (fatty acid is lauric acid) was added was prepared.
Semi-kneaded seasoning 12 was obtained by repeating the operation of Example 1 except that 0.2 kg of glycerol fatty acid ester (8) was used instead of 0.2 kg of polyglycerol fatty acid ester (1). .

Example 13
Semi-kneaded seasoning 13 was obtained by repeating the operation of Example 1 except that 1.0 kg of glycerol fatty acid ester (8) was used instead of 0.2 kg of polyglycerol fatty acid ester (1). .

Example 14
In this Example, a semi-kneaded seasoning to which glycerin fatty acid ester (9) of HLB3 (fatty acid is stearic acid) was added was prepared.
Semi-kneaded seasoning 14 was obtained by repeating the operation of Example 1 except that 0.2 kg of glycerol fatty acid ester (9) was used instead of 0.2 kg of polyglycerol fatty acid ester (1). .

<< Comparative Example 3 >>
In this example, a semi-kneaded seasoning to which glycerin fatty acid ester (10) of HLB 4.3 was added was prepared.
The operation of Example 1 was repeated except that 0.15 kg of glycerin fatty acid ester (10) was used instead of 0.2 kg of polyglycerin fatty acid ester (1), and comparative semi-kneaded seasoning 3 was obtained. It was.

<< Comparative Example 4 >>
The operation of Example 1 was repeated except that 1.0 kg of glycerin fatty acid ester (10) was used instead of 0.2 kg of polyglycerin fatty acid ester (1), and comparative semi-kneaded seasoning 4 was obtained. It was.

Example 15
In Example 15, the semi-kneaded seasoning which added polyglycerin fatty acid ester (5) below HLB1 was adjusted. Table 2 shows the composition of the raw materials used.

The solid fat content (SFC) at 10 ° C. of the mixed oil mixed with the shortening and the fat was 19%.
The shortening and fats and oils were mixed at room temperature and stirred using a stirrer. Sodium chloride, sodium glutamate, chicken powder, yeast extract, spices, and polyglycerin fatty acid ester were added to the resulting mixed fat (edible fat). The mixture was stirred using a stirrer to obtain a semi-kneaded seasoning 15.

<< Comparative Example 5 >>
A comparative semi-kneaded seasoning 5 was obtained by repeating the operation of Example 15 except that no emulsifier was added.

Example 16
In Example 16, a semi-kneaded seasoning to which polyglycerin fatty acid ester (1) of HLB1 (fatty acid is ricinoleic acid) was added was prepared. Table 3 shows the composition of the raw materials used.

The solid fat content (SFC) at 10 ° C. of the mixed oil mixed with the shortening and the fat was 19%.
The shortening and fats and oils were mixed at room temperature and stirred using a stirrer. Sodium chloride, sodium glutamate, chicken powder, yeast extract, spices, and polyglycerin fatty acid ester were added to the resulting mixed fat (edible fat). The mixture was stirred using a stirrer to obtain a semi-kneaded seasoning 16.

<< Comparative Example 6 >>
A comparative semi-kneaded seasoning 6 was obtained by repeating the operation of Example 16 except that the emulsifier was not added.

Example 17
In this example, a semi-kneaded seasoning to which sucrose fatty acid ester (11) of HLB2 (fatty acid is erucic acid) was added was prepared.
Semi-kneaded seasoning 17 was obtained by repeating the operation of Example 1 except that 0.8 kg of sucrose fatty acid ester (11) was used instead of 0.2 kg of polyglycerol fatty acid ester (1). It was.

<< Squeeze test >>
The squeezing test of the semi-kneaded seasonings 1 to 8 obtained in the above Examples and the comparative semi-kneaded seasonings 1 to 4 obtained in the comparative examples was performed. Each semi-kneaded seasoning was filled in a polyethylene tube having a capacity of 80 mL and having a barrier property.
Preservation was made assuming summer distribution and refrigerated storage after opening. Specifically, 18 hours storage at 40 ° C. and 18 hours storage in a 5 ° C. refrigerator were performed. Taking out from the refrigerator, the ease of squeezing out from the tube was judged in three stages. Judgment criteria are shown in Table 4, and the results are shown in Table 5.

  By adding the semi-kneaded seasoning containing the tube of the present invention to fried rice, dumplings, Chinese soup and the like, a Chinese-flavored dish can be easily prepared. In addition, the semi-kneaded seasoning containing the tube maintains its fluidity even at a low temperature and can be easily squeezed out from the tube.

Claims (4)

(1) A step of mixing an edible oil and fat, a powder seasoning having an SFC of 25% or less at 10 ° C , and an emulsifier having an HLB of 4 or less at 5 ° C to 35 ° C to obtain a mixture, and (2) obtained Filling the mixture into a flexible tube;
A method for producing a semi-kneaded seasoning containing a tube, comprising: The method for producing a semi-kneaded seasoning with a tube according to claim 1 , wherein the edible oil / fat is 30 to 60% by weight and the emulsifier is 0.2 part by weight or more with respect to 100 parts by weight of the edible oil / fat. The semi-kneaded seasoning with a tube according to claim 1 or 2 , wherein the emulsifier is at least one selected from the group consisting of sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, and polyglycerin fatty acid ester. Manufacturing method. The manufacturing method of the semi-kneaded seasoning containing a tube of Claim 3 in which the fatty acid of the said emulsifier contains a monovalent unsaturated fatty acid.